These were thrown together in about 5 minutes, after supper, one night of the living foods unit. Many of the dishes are very oil-heavy (read lots of nuts) and this cookie was designed to offset that by providing lots of satisfying sweet and sticky without any fat. If you’ve eaten light – then I suggest slathering some nut butter over the cookie to make it nutritionally complete. Also keep in mind that although these are all natural sugars – it’s still sugar – and should thus be used mindfully and with respect.
Yield: 12 (living) cookies
What you need:
- a tightly packed, heaping 1 cup of chopped dried figs
- 1/3 cup of raisins, soaked for 5 or 10 minutes and then drained
- 1/4 cup sprouted, dehydrated buckwheat (the dry and crunchy stuff)
- 1/8 cup (2 tablespoons) raw mesquite powder
- a pinch of sea salt or Himalayan salt
- ground cardamom (to taste)
- freshly ground nutmeg (to taste)
- freshly ground black pepper (to taste)
What you do:
- In a small food processor, pulse together the chopped figs and soaked raisins until broken up. Add the salt, spices and mesquite powder. Keep pulsing until a sticky dough forms. Leave some texture and raisin bits to it. (If your figs were really dry, you may need to add a bit of liquid, but keep it to a minimum since these won’t be cooked or dehydrated – try pulsing longer before adding anything wet.)
- Add the dehydrated sprouted buckwheat and pulse a few times to incorporate.
- Shape and press the mixture into twelve small cookies.
- Enjoy! They can be stored for 3 or 4 days at room temperature, in an air-tight container.